Grape variety: 85% Sangiovese 5% Colorino and Canaiolo 10% Merlot
Exposure: south-east
Vines training shape: Spurred cordon
Harvest date: Second week of October
Harvest method: By hand in small cases
Number of bottles produced: 7/10.000
Fermentation vat: glazed cement
Maceration period: 20 days
Fermentation temperature: 30 °C
Ageing: 18/24 months in Slavonian oak barrels of 18 and 34 hl
Ageing in bottle: 6/12 months
Tasting notes:
Colour: Brilliant ruby red
Aromas: dominant red fruits, wild violet and spices.
Taste: in the palate is elegant and smooth, with balanced tannins and evident mineral notes, great freshness and excellent potential for ageing in the bottle.
Food pairing: Cold cuts, cheese, pizza, roasted meats.
Grape variety: 90% sangiovese e 10% Merlot
Exposure: south-east
Vines training shape: Spurred cordon
Harvest date: Second week of October
Harvest method: By hand in small cases
Number of bottles produced: 2.600
Fermentation vat: glazed cement
Maceration period: 25 days
Fermentation temperature: 30 °C
Ageing: 18 months in small French oak barrels
Ageing in bottle: 6/12 months
Tasting notes:
Colour: Deep brilliant ruby red
Aromas: Intense dark berries aroma with hints of vanilla, wild violet and plum
Taste: in the palate it is well structured with fine tannins and a rich aftertaste. Its great complexity and characteristic acidity make it perfect for long ageing in the bottle
Food pairing: aged cheese, roasted or stewed meat, game.
Grape variety: 100% Merlot
Exposure: south-east
Vines training shape: guyot
Harvest date: Mid-September
Harvest method: By hand in small cases
Number of bottles produced: 1.500
Fermentation vat: glazed cement
Maceration period: 30 days
Fermentation temperature: 30 °C
Ageing: 16-18 months in small French oak barrels
Ageing in bottle: 6 months
Tasting notes:
Colour: deep red with purple reflexes
Aromas: intense ripe red fruits, jam, black current and spices.
Taste: soft and intense with a thick tannic make-up and long aftertaste. It is characterised by a great structure and elegance that perfectly express the local terroir.
Food pairing: thanks to its softness this wine is extremely pleasant on its own, but it may also be paired with aged cheese, beef steak, stews, spicy dishes or dark chocolate
Grape variety: 100% sangiovese
Exposure: south-east
Vines training shape: Spurred cordon
Harvest date: Second week of October
Harvest method: By hand in small cases
Number of bottles produced: 900
Fermentation vat: glazed cement
Maceration period: 25 days
Fermentation temperature: 30 °C
Ageing: 24 months in small French oak barrels
Ageing in bottle: 12 months minimum
Tasting notes:
Colour: Brilliant ruby red
Aromas: dominant wild violet aroma with a background of spices and some light toasted aromas.
Taste: elegant in the palate, it has evident acidity which reflects the characteristics of the local terroir. It has long and balanced tannins that give this wine the typical impact of Sangiovese grown at high elevations.
Food pairing: aged cheese, Florentine steak, red meat, roasted and stewed.
